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Pourquoi livrer avec DoorDash? DoorDash est le chef de file de la livraison de repas et de commandes à emporter et de la livraison de dépanneur aux États-Unis. Des millions de clients lui font confiance chaque jour. En tant que Dasher, tu resteras occupé grâce à une variété de possibilités de revenus et tu pourras travailler lorsque cela te conviendra. Que tu cherches un emploi secondaire ou à temps plein, être livreur avec DoorDash t’offre la possibilité de gagner plus d’argent selon tes conditions. • Plusieurs façons de faire de l’argent :que ce soit pour livrer des commandes de restaurant, d’épicerie ou de détaillant, DoorDash t’offre diverses possibilités de revenus pour optimiser ton temps., • Flexibilité totale :effectue des dashs lorsque ça te convient. Établis ton propre horaire et travaille autant ou aussi peu que tu le veux., • Sais combien d’argent tu gagneras :un modèle de rémunération clair et concis te permet de connaître le montant minimum que tu gagneras avant d’accepter toute offre., • Flux de trésorerie immédiat :sois payé le jour même que tu effectues des dashs avec DoorDash Crimson*. Sans frais de dépôt, ni attente., • Démarrage rapide et facile :inscris-toi en quelques minutes et prends la route rapidement**., • 18 ans et plus*** (21 ans et plus pour livrer de l’alcool), • N’importe quelle voiture, scooter ou bicyclette (dans certaines villes), • Numéro de permis de conduire, • Numéro d’assurance sociale (seulement aux États-Unis), • Clique sur « Inscris-toi maintenant » et complète le processus d’inscription, • Télécharge l’application Dasher de DoorDash et c’est parti, • Sous réserve de conditions d’admissibilité. Le compte de dépôt DoorDash Crimson est établi par Starion Bank, membre de la FDIC. La carte de débit Visa DoorDash Crimson est émise par Starion Bank. ** Sous réserve d’admissibilité. *** Doit être âgé de 19 ans et plus en Arizona, en Californie, au Colorado, au Delaware, en Floride, en Géorgie, en Idaho, au Kentucky, au Montana, au New Jersey, au Nouveau-Mexique, au Texas, en Utah et en Virginie-Occidentale Informations supplémentaires Livrer avec DoorDash est une excellente occasion de gagner des revenus pour toute personne à la recherche d’un emploi de livraison à temps partiel, saisonnier, flexible, de fin de semaine, après l’école, temporaire ou stable. Effectue des livraisons avec DoorDash et gagne un revenu supplémentaire tout en étant ton propre patron. Effectue des dashs lorsque ça te convient. Inscris-toi dès aujourd’hui.

Join Our Mission At Resort Lifestyle Communities (RLC), serving seniors isn’t just a job, it’s a calling. When you join our team, you become part of a close-knit, servant-hearted community guided by our Core Values: Respect, Honesty, Kindness & Compassion, and Service Excellence. Together, we work toward four essential goals that guide our success: • Happy Employees, • Happy Residents, • Full Occupancy, • On-Budget Operations About the Role As our Sous Chef, you’ll play a vital role in creating moments that matter for our residents. You’ll ensure smooth, efficient, and safe kitchen operations while maintaining high standards of quality and cleanliness. Beyond cooking, you’ll help turn meals into meaningful experiences, building connections with residents and team members to make every dining moment feel special. What We’re Looking For, • Must be at least 21 years of age or older., • Flexibility: Your primary schedule is lunch and dinner Tuesday-Saturday. Additional availability is needed to support holidays and events., • Previous leadership in culinary preparation and cooking preferred., • High school diploma or equivalent (GED) required; culinary degree or other higher education preferred., • Basic computer skills required; data entry experience preferred. Key Responsibilities, • Own the quality and presentation of every dish while showcasing your culinary skills by preparing a wide variety of meats, seafood, poultry, vegetables, and other items using diverse cooking methods such as broiling, grilling, frying, and sautéing., • In the Executive Chef’s absence, you will step in to provide leadership, guiding the culinary team and preparing scratch-made dishes that are not only flavorful and beautifully presented but also personalized to residents’ preferences., • Play a key role in resident satisfaction by assisting and helping train team members using structured RLC training programs., • Maintain clean, sanitary, and well-stocked workstations and Chef’s Pantry for smooth meal service; receive, handle, store, and rotate products properly to ensure freshness, safety, and presentation., • Monitor and log food, refrigeration, and dish machine temperatures; follow closing checklists and assist other team members., • Actively participate in meetings, share innovative ideas, and respond to feedback professionally to enhance the dining experience. Benefits for Full-Time Employees, • Competitive compensation and benefits, • Access your pay anytime, • $341 benefit stipend per pay period to apply toward:, • Health, Dental, Vision, • Life Insurance, • Short- & Long-Term Disability, • HSA, FSA, LSA, • Accident & Hospital Indemnity, • Legal & Identity Theft Protection, • Paid Time Off, • 401(k) with employer match Why RLC?, • Fast-growing, family-owned company with 60+ communities nationwide., • Supportive leadership in a beautiful, resort-style environment., • A purpose-driven role where you make a difference every day. Ready to Create with Heart? Bring your servant heart to a place that feels like family. Apply today, and our Team will follow up soon! EOE/ADA #urgent

We are seeking a results‑driven, hands‑on Executive Sous Chef to support daily culinary operations within a client facility. This role partners closely with the Executive Chef and hospitality leadership to deliver high‑quality, resident‑focused dining experiences while maintaining operational excellence, food safety, and team engagement. The Executive Sous Chef plays a critical role in execution, coaching, and consistency across all kitchen functions. This role reports directly to the Executive Chef, with close collaboration with the Director of Hospitality (General Manager). Key Responsibilities Menu Execution & Culinary Support • Execute menus as designed, ensuring consistency, quality, and presentation., • Prepare balanced, high‑quality meals tailored to elderly residents., • Support batch cooking processes while incorporating fresh techniques and creative enhancements., • Support daily kitchen operations, ensuring compliance with sanitation, safety, and food handling standards., • Supervise, train, and support culinary staff during assigned shifts., • Lead shift huddles and assist with on‑the‑job training and coaching., • Maintain an organized, clean, and efficient kitchen environment., • Prepare and plate meals accurately and on time, maintaining proper temperatures., • Accommodate dietary restrictions and modified diets., • Assist with service execution and provide coverage when needed., • Foster a positive, resident‑focused dining atmosphere., • Inventory & Cost Awareness, • Assist with inventory management, ordering, and proper food storage., • Support food and labor cost controls by following production plans and waste‑reduction practices., • Work closely with culinary staff, servers, and leadership to ensure smooth service., • Participate in required training programs., • Support adherence to state and federal regulations., • Assist with daily kitchen production and closing responsibilities., • Support a warm, welcoming, and home‑like dining environment., • 5+ years of culinary experience, including 1–2 years in a leadership or supervisory role., • Strong foundational culinary skills and knowledge of food safety and sanitation., • Experience in senior living, healthcare, or high‑volume foodservice preferred., • ServSafe certification (or ability to obtain)., • Strong communication, teamwork, and time‑management skills., • Ability to stand for extended periods and work in high‑heat environments., • Ability to lift up to 50 pounds., • Occasional travel for training or team support. About Restaura Restaura, part of the Phoenix3 Collective portfolio, is a leading hospitality and culinary culture specialized in food and dining management services. Through its dedication to innovation and exceptional service, Restaura is setting new standards for food and dining management services in senior living and active aging communities. Restaura leverages state-of-the-art technology, data analytics, and forward-thinking strategies to craft dining experiences and business solutions tailored to the unique needs of its clients. Restaura combines the latest advancements in nutrition science, culinary artistry, and hospitality to create truly extraordinary experiences. More information about Restaura can be found at Restaura | The Future of Senior Living Dining Don’t meet ALL the requirements but think you have the ability and determination to have an impact in this role? Let us know! Data shows that diverse candidates may be less likely to apply when they do not think they meet all the job requirements, but very few successful candidates possess all the requested skills and experiences. We are a culture of learners, and we want culture accelerators who are willing to learn and grow. If you think that is you and this role fits with your career aspirations, give it a shot!

Job DescriptionJob Description: Reports To Kitchen Manager/Sous Chef Job Summary Support Senior management in the operations of the kitchen to Magnolia standards with specific focus to line operations. Activities & Responsibilities Primary Promote, work, and act in a manner consistent with our mission statement- “to create a dining experience so enjoyable the guest can’t wait to come back.” Lead and coach the team towards achieving exceptional guest service by monitoring food quality and consistency. Assume the role of liaison between BOH and FOH, in absents of chef/sous. Understand and comply with standard portion sizes, cooking methods, quality standards, kitchen rules, policies, and procedures. Follow and enforce proper storage of food- FIFO Complete opening and closing checklists along with daily line checks and follow up on any areas that need to be addressed with team and management. Supervise line operations and cooking to help shifts run smoothly; assist fellow cooks and kitchen staff with various tasks as needed. Inform supervisors when equipment is not working properly and when food and supplies are getting low; update prep list Coordinate with and assist fellow employees to meet guests’ needs and support the operation of the restaurant. Tools for Success:In-depth skills and knowledge of all kitchen operations A true desire to exceed guest expectations in a fast-paced customer-oriented environment Line Success:\t Showing up early before scheduled shift.\t Turning all equipment first thing\t Checking temps of all coolers, walk-in, freezers and logging in temp log.\t\t Waste buckets in place\t\t\t Line check complete, 100% ready to open by 7am Flow of line, ensuring all food coming out together, selling fresh hot food. Ensure proper safety and sanitation of all kitchen facilities and equipment: \t Sanitation buckets \t\t Proper hand washing and glove changing procedures.\t Beard/hair nets in place\t\t\t\t Dry towels Understand prep list to make sure operations doesn’t run out of items. Review Chef to-do list and understand what items are to be done on certain days. Have general understanding of food cost and work with team to help reduce waste. Minimum QualificationsOne or more years of experience in kitchen preparation and cooking At least 6 months experience in a similar capacity Able to communicate effectively with managers and kitchen personnel Possess strong leadership, organization, relationship skills, and be prepared to accept accountability for actions. Experience with training, basic financial management and customer service. Able to use computer software programs. Able to work in a standing position for long periods of time (up to 5 hours)

Job DescriptionJob Description – Prep Cook Hotel Emma is seeking passionate, service‑driven candidates for the position of Prep Cook. This role is an integral part of our culinary team and supports our commitment to delivering thoughtful, high‑quality food and memorable guest experiences through collaboration, preparation, and consistency. Purpose of the Position The Prep Cook supports all meal periods and banquet preparation by executing daily food prep, organization, and production in accordance with Chef specifications and Hotel Emma standards. This position contributes to a culture of teamwork, cleanliness, efficiency, and culinary excellence. Primary Responsibilities Duties include, but are not limited to, the following: • Set up and maintain assigned workstation and mise en place according to Chef specifications and established recipes., • Complete daily food production and organization as outlined on production sheets., • Prepare and cook food items accurately and consistently for daily service and events., • Properly label, store, and rotate all mise en place; communicate production needs for the following day prior to shift completion., • Maintain a safe, clean, and sanitary work environment in compliance with food safety and health regulations., • Communicate effectively with the Sous Chef or Chef on duty to support proper service flow and ticket execution., • Adhere to all Hotel Emma kitchen policies, procedures, and culinary standards., • Support cleanliness guidelines for kitchen production areas, walk‑ins, and storage spaces., • Report equipment malfunctions or maintenance concerns promptly to the Chef or Sous Chef., • Communicate guest feedback or concerns to the Chef on duty as appropriate., • Assist with daily inventory of produce coolers and dry storage areas as needed., • Maintain familiarity with Hotel Emma fire, safety, and health procedures., • Demonstrate knowledge of food safety practices and health inspection standards., • Complete additional tasks and projects as assigned and assist teammates as business levels require., • Use labor, ingredients, and resources responsibly and efficiently., • Report to work on time, in proper uniform, and maintain a professional appearance at all times., • Act as a positive role model and ambassador for Hotel Emma and the culinary department.Job Requirements, • Effective communication skills and the ability to work collaboratively with culinary and cross‑functional teams., • Professional demeanor that reflects and supports the Hotel Emma culture and service expectations., • 6+ months of related culinary experience and/or training preferred., • Flexible availability required, including mornings, evenings, weekends, and holidays.

Job DescriptionLe Petit Chef Line Cook (Part-Time) The Emily Morgan Hotel – a DoubleTree by Hilton Downtown San Antonio, TX About the Hotel & Experience Located directly across from the historic Alamo in downtown San Antonio, The Emily Morgan Hotel – a DoubleTree by Hilton is a unique, historic property known for delivering memorable guest experiences. We are proud to introduce Le Petit Chef, an immersive and interactive dining experience that blends culinary excellence with entertainment. Le Petit Chef is not traditional fine dining—it is Fun Dining executed with precision, quality, and energy. Our culinary team plays a vital role in delivering a seamless, high-quality experience that supports the show and delights our guests. Position Summary The Le Petit Chef Line Cook is responsible for preparing and executing menu items according to established recipes, standards, and timing required for the Le Petit Chef experience. This role requires consistency, attention to detail, teamwork, and the ability to perform in a fast-paced, show-driven environment. This is a part-time position with consistent scheduling Friday through Sunday. Weekend availability is required. Pay: Up to $20/hour based on experience. Job Duties (include but are not limited to): • Set up assigned station and prepare mise en place according to Executive Chef specifications and recipes., • Cook and prepare food to order with accuracy, consistency, and proper timing., • Support banquet-style production and service with minimal supervision when required., • Properly store all mise en place and communicate production needs for the following shift., • Work all line stations as needed to support service flow., • Perform opening and closing duties as scheduled, including late-night responsibilities., • Assist in training line staff, interns, or externs to standard performance levels., • Maintain safe, clean, and sanitary work conditions at all times., • Communicate with the Chef or Sous Chef on duty to ensure smooth service execution., • Report to work on time, in proper uniform, neatly groomed and professional., • Follow all hotel policies, procedures, and Hilton brand standards., • Expedite service from the line as needed to support show timing and guest experience., • Maintain cleanliness of kitchen stations, walk-ins, and storage areas., • Report any equipment or mechanical issues to the Chef or Sous Chef promptly., • Communicate guest feedback or concerns to the Chef on duty., • Assist with daily inventory of coolers and dry storage areas., • Comply with all fire, safety, health, and food safety regulations., • Assist with production of employee family meal as assigned., • Use labor and product efficiently, minimizing waste with Chef approval., • Effective communication skills and ability to work collaboratively with the culinary and service teams., • Ability to conduct oneself professionally and contribute to a positive, team-oriented kitchen culture., • Three to six months of related cooking experience and/or culinary training preferred., • Flexible schedule required, including evenings, weekends (Friday–Sunday), and holidays as needed., • Ability to stand for extended periods and lift up to 40 lbs., • Competitive hourly pay up to $20/hour based on experience., • Free employee meal during shifts., • Hilton team member travel discounts worldwide., • Partially paid parking or convenient street parking options., • Positive, supportive, and family-oriented work environment. Equal Opportunity Employer This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.

This role partners closely with the Executive Chef and hospitality leadership to deliver high‑quality, resident‑focused dining experiences while maintaining operational excellence, food safety, and team engagement. The Executive Sous Chef plays a critical role in execution, coaching, and consist

Job DescriptionSalary: $70,000/year + Performance-Based (Quarterly) Bonus POSITION SUMMARY:Responsible for all aspects of an efficient, high-quality, and profitable kitchen operation. Must have a high degree of commitment to food quality and safety standards. ESSENTIAL TASKS AND RESPONSIBILITIES: 1. Conduct thorough walk-through of the operation prior to opening each day., 2. Inspect all aspects of the kitchen operation and storage to ensure they meet Ruths Chris high standards of excellence, safety, and sanitation., 3. Perform line checks to ensure proper quality and quantity of food., 4. Check the reservation log in order to plan for the day and help kitchen staff create prep and setup lists for the day., 5. Review reports and data such as Profit & Loss statements and inventories., 6. Conduct regular inventory checks to assess supplies on hand, accurately gauge needs, and order new inventory as needed., 7. Purchase inventory according to sales volumes, forecasted sales, shelf life and PARs., 8. Inspect orders as they arrive to ensure completeness and quality., 9. Inspect equipment and identify maintenance issues., 10. Expedite on the line as necessary., 11. Proficient in all cooking positions and cooking skills., 12. Develop Sous Chef and kitchen team in order to groom the next generation of Ruths Chris leadership., 13. Responsible for the interviewing, hiring, and performance management of kitchen staff., 14. Establish short- and long-term development plans and goals for all kitchen staff., 15. Maintain consistent, open communication with all aspects of the operation verbally or via email, notes, meetings., 16. Coordinate the successful implementation of all new menu items and specials., 17. Communicate and educate all staff around new menu items and changes., 18. Work closely with Sales Manager to plan, prepare for, and execute private dining events., 19. Utilize all scheduling tools to maximize productivity and ensure quality service., 20. Respond to Guest issues and keep the Guest foremost in considerations., 21. Ensure proper scheduling and staffing of team to maintain the efficiency, productivity, and profitability of the operation., 22. Conduct table visits with Guests EDUCATION AND WORK EXPERIENCE: • Extensive experience cooking in and ideally leading a high-volume, upscale concept restaurant, • Formal culinary training and education is a plus, • Formal business education is a plus, • SERV safe certified or Food Handler certification ESSENTIAL PHYSICAL DEMANDS: • Typical shift is 10-12 hours, • Able to work on your feet for at least 8 hours, • Temperature extremes range from working near 1800-degree Fahrenheit broilers to working in a walk-in freezer of -10-degree Fahrenheit, • Must be able to lift, handle, and carry food, supply, small wares, equipment, supplies and paper goods at a minimum of 50 pounds constantly, and up to 100 pounds occasionally, • Must be able to bend, kneel, stoop, reach, and squat on a frequent basis to receive and store stock, supplies and equipment, as well as to work the line during service periods, • Must be able to taste, be able to distinguish between and among flavors, spices, temperatures, mouth feel and smell, and distinguish between and among odors and scents as to their appeal and level of intensity for all food and beverage products, • Must be able to work in an environment subject to loud noises from restaurant equipment and machinery, fumes, odors, dust and smoke

ASM Global - JobID: R100119897 [Kitchen Supervisor / Cook] As a Sous Chef at ASM Global, you'll: Prepare and cook food under the supervision of the head chef; Assist in menu planning and recipe development; Ensure food quality and presentation meet the standards; Supervise and train kitchen staff; M

HEI Hotels + Resorts - - Responsibilities: Plan and manage the kitchen staff in the procurement, production, preparation, and presentation of all food for the hotel; Manage the daily production, preparation, and presentation of all food for the hotel's restaurant(s) and room service; Monitor, analy

SSA Attractions Group - 3903 North Saint Mary's Street - Responsibilities: Interview, hire, evaluate, reward, and progressively coach kitchen personnel as appropriate; Develop culinary training programs for food production employees and serve as a culinary resource to promote quality food services;

Goodwin Recruiting - - Responsibilities: Lead kitchen operations, ensuring recipe adherence, consistent food quality, and presentation standards; Manage ordering, inventory systems, and maintain proper pars for smooth operations; Control food cost, labor cost, and reduce waste to support overall P&

SSA Attractions Group - 950 East Hildebrand Avenue - Responsibilities: Deliver warm, welcoming, and memorable experiences for every guest and client; Ensure restaurant/location is adequately prepped and staffed for daily operation; Oversee location kitchen duties, ensuring safety and quality standar

Job Description Nola Brunch & Beignets is a fun, unique brunch restaurant located in San Antonio, Texas, serving New Orleans inspired breakfast and lunch dishes throughout the week. We are famous for our flavorful food that's cooked from scratch, and our New Orleans style Beignets. We have a close-knit team and are currently looking for someone to lead our BOH. Our open kitchen makes for a great environment in which we can interact with the guests and feel the heartbeat of the Nola experience. Responsibilities • Setting and upholding the standard for BOH staff in attitude, work ethic, cleanliness, proper procedures, professionalism, overall energy, • Overseeing all culinary operations of the restaurant, including all BOH, • Maintaining cleanliness in all areas of the restaurant and managing sanitation and safety in all areas of Kitchen and BOH, • Controlling and directing all food prep and cooking, • Training BOH staff on proper prep and cooking techniques, portion sizes, plating, and expected ticket times, • Controlling purchases and inventory for BOH and maintaining relationships with vendors, • Reviewing and evaluating costs and pricing, tracking changing supplies and demands, anticipating problems, proactively create solutions, • Ordering, tracking, and counting all BOH inventory, • Monitoring and controlling BOH costs, creating and implementing strategies to monitor and control costs, • Quality control of all food items, • Responsible for hiring, firing, performance appraisals, disciplinary actions, staff performance for all BOH staff, • Creating BOH staff schedule to ensure proper coverage while controlling labor costs, • Working with GM to provide training to all FOH on all menu items, • Working with with GM/Executive Chef to develop and implement strategies to increase average meal checks, • Completing required logs, reports, spreadsheets on a daily/weekly/monthly basis, • 70% working on the line 30% administrative work Required • 2+ years Restaurant Management experience, • Able to stand for long periods of time, • Must be able to lift and carry 50 lbs., • Must be able to work in a stressful, fast paced environment, • Must be able to multitask, think quickly, and solve problems in the kitchen, • Proficient in kitchen safety and sanitation regulations, • Must be professional and friendly at all times, • Valid Food Manager Certification, • Valid Driver’s License with a clean driving record, • Experience with Marketman, Square, Homebase, Google Work Suite, Entrée Perks to being a part of the Third Coast Family: Benefits • Primary Health Care coverage starting day one, • Mental Health Benefit, • Paid Time Off, • Paid Sick Time, • Quarterly paid team building events (some past events include paintball, river trips, laser tag, softball), • Annual Christmas Party, • Room for growth and professional development By applying to this job, you agree to receive periodic text messages from this employer and Homebase about your pending job application. Opt out anytime. Msg & data rates may apply. Powered by Homebase. Free employee scheduling, time clock and hiring tools.

This role partners closely with the Executive Chef and hospitality leadership to deliver high‑quality, resident‑focused dining experiences while maintaining operational excellence, food safety, and team engagement. The Executive Sous Chef plays a critical role in execution, coaching, and consist

Sous Chef Job Duties: Directs food preparation and collaborates with executive chef.

As a Churrasqueiro I, you'll set up your station and participate in prep.You should be passionate about putting out consistent, quality food and seeking opportunities to learn and grow in the kitchen.You should be able to follow recipes and take direction from the Chef or Sous Chef and also explore

Job Description Salary Range Commensurate w/Experience: $52k-$65k / year (plus, monthly profit share) Benefits: • FLEXIBLE SCHEDULES, • POTENTIAL FOR 4 DAY WORK WEEK, ONCE A MONTH, • UP TO 17 DAYS OF PTO, • 401K MATCH, • INSURANCE AFTER 60 DAYS, • WINE COUNTRY TRIPS, • FREE ACCESS TO MENTAL HEALTH SERVICES Where great food, wine, and company come together to create unforgettable moments! As "the winemaker's restaurant," we deliver wine country inspired-cuisine paired perfectly with 60 wines on our sustainable tap system. We invite you to be transported to the greatest wine regions around the globe with pours and pairings tailored to your palette. Want to learn more about what it's like to work at Sixty? Download the "1Huddle" app () and sign using the VIP code "BEHINDTHEVINES" to play a game and learn more! We are looking for kitchen operators who possess high energy, self-motivation, and a commitment to providing authentic hospitality. Our ideal candidate is an experienced sous chef with a strong background in high-volume, scratch-made cooking. You will be responsible for running an efficient kitchen, ensuring safety and sanitation protocols are always followed, producing top-quality food, and collaborating closely with restaurant managers to oversee all aspects of food and beverage service. Responsibilities • Manage kitchen operations from all aspects as well as provide support throughout the shift., • Maintain the highest level of food quality while managing waste., • Managing employees’ schedules, • Responsible for inventory & purchasing and receiving with approved vendors., • Maintain a clean & organized facility & following local health regulations., • Training and developing hourly personnel. Qualifications • 2+ years of kitchen experience in a similar role, • A degree in Culinary Arts is not required but is a plus., • Experience in leading and supervising hourly team members., • Experience working within budget parameters., • Knowledge of Scheduling and Restaurant software programs, • Strong knowledge of cooking methods, kitchen equipment, and best practices We participate in the E-Verify program. As part of our commitment to maintaining a legal workforce, we verify the employment eligibility of all new hires through E-Verify. Equal Opportunity Employer

Job Description POSITION QUALIFICATIONS (Requirements are representative of minimum levels of knowledge, skills and/or abilities.) • Understanding of Hotel Emma’s Vision and Service Promises., • Serve Safe certified - Manager, • Superior knife skills, • Computer skills, fluent use of Word, Excel, Outlook programs, • Butchery skills and experience with various proteins, • Able to taste and balance flavors, • Required to work a flexible schedule based on business levels, • Common sense, approaching tasks with the mentality of a chef, a guest and the owner., • Experience in consistently executing seasonal menus in high-value, high-quality environment. ESSENTIAL JOB FUNCTIONS: • Work with Executive Chef and Executive Sous Chef to plan, organize, and execute seasonal menus for multi-outlet kitchen. Heavy emphasis on quality control and in the moment training of associates., • Work with the service management team to ensure flawless flow of orders to multiple outlets; to execute at high-volume while maintaining high-quality., • Ensure that sanitation standards as set forth by The Hotel Emma and the state are in compliance as well as the cleanliness and neatness of the kitchen., • To maintain the service line by using cleaning, prep, and equipment lists along with standardized recipe books, training guides. Large role in individual development of line cook talent via one-on-one goal setting and feedback., • This description is not exhaustive of all job tasks but a guide, and may be added or removed by management according to changes that may occur in the working environment. WORKING CONDITIONS: • Able to lift 50 pounds., • Able to stand on feet for long periods of time in a hot environment., • Schedule will reflect business demands. Long and unusual hours on occasion., • Exposure to heat, steam, humidity as well as refrigeration up to freezing temperatures REQUIREMENTS: • Minimum of 3 years culinary management experience in a high-volume and/or fine-dining restaurant/hotel as a chef de cuisine or sous chef., • In depth understanding of the various international cuisines, • Relevant professional qualifications (eg. Culinary, Hospitality, Business, Marketing), • Ability to speak English fluently, additional languages would be highly advantageous

Job Description The Sous Chef – Banquets is primarily responsible for the planning, production, and execution of all banquet and special event culinary operations at Hotel Emma. This role leads large‑scale food production, coordinates banquet prep and service execution, and ensures consistency, quality, and efficiency across multiple simultaneous events. The Sous Chef supports à la carte operations as business levels require and assumes full kitchen leadership responsibilities in the absence of the Executive Chef. This position plays a critical role in delivering exceptional banquet experiences while maintaining food quality, labor control, food safety, and alignment with Hotel Emma’s culinary philosophy. ESSENTIAL JOB FUNCTIONS Banquet Operations & Execution • Leads all banquet culinary production, organization, and execution, • Plans and executes banquet prep schedules, production lists, and staffing needs, • Oversees and participates in high‑volume food production for banquets, private dining, and special events, • Expedites multiple banquets simultaneously with limited supervision, • Reviews banquet event orders (BEOs), menus, and timelines to ensure accurate execution, • Ensures all banquet food meets Hotel Emma quality, presentation, and timing standards, • Coordinates mise en place quantities for large‑scale service and verifies readiness prior to events, • Develops, writes, and executes banquet and special function menus within established budgets, • Trains and develops line cooks, banquet cooks, interns, and externs to standard performance levels, • Delegates daily banquet production tasks and ensures accountability, • Provides ongoing coaching in technique, organization, sanitation, and execution, • Assists with overall kitchen operations and supports à la carte service as needed, • Maintains cleanliness and organization of all kitchen areas, including walk‑ins, freezers, dry storage, and banquet prep spaces, • Oversees stewarding operations related to banquet service, equipment, and storage, • Ensures proper handling, labeling, rotation, and storage of all food products, • Monitors china, glassware, silverware usage, breakage, and inventory related to banquets, • Enforces all food safety, sanitation, and health department standards, • Ensures compliance with Texas Department of Health, San Antonio Metro Health, and ServSafe guidelines, • Communicates effectively with Food & Beverage leadership regarding banquet needs, timelines, and challenges, • Collaborates with front‑of‑house, events, and stewarding teams to ensure seamless service execution, • Assists with staff meal planning, production, and quality control, • Supports inventory management for banquet‑related product and storage areas, • Provides coverage for line, breakfast, or dinner service when business demands require, • High school diploma or equivalent required, • College education preferred but not required, • Extensive experience in hotels, resorts, or high‑volume banquet operations required, • Strong alignment with the Mission, Culture, and Values of Hotel Emma, • ServSafe certified, • Advanced knife, butchery, and large‑batch production skills, • Demonstrated ability to scale recipes and maintain consistency across high‑volume service, • Strong palate with the ability to taste, adjust, and balance flavors, • Proficiency in Microsoft Word, Excel, Outlook; experience with Vantage ADP preferred, • Strong organizational, communication, and leadership skills, • Ability to effectively plan, prioritize, and execute multiple events concurrently, • Flexible schedule required based on banquet and event demands, • Approaches decision‑making from the mindset of the chef, the guest, and the owner

Job Description Our guests come looking for a Texas-sized experience and our Chefs curate the culinary side of that. We are a Texas Tried and Texas True restaurant delivering farm to fork, chef-driven cuisine. Company’s Comin’, and it’s time to impress. Benefits: $60-65k plus bonus • Competitive Salary, • Paid Time Off, • 401(k), • Medical, Dental, & Vision Benefits, • Are passionate about creating unique Texas-sized culinary experiences for our guests, • Work with the Chef De Cuisine to ensure a flawless execution of the guest experience, • Manage labor and hit forecasted goals. Understands how to write a thoughtful schedule to cover all needs in the restaurant, • Continuously coaches and develops the team. Consistently gives feedback and drives results., • Strategic with purchasing needs and understands the concept of running tight but not short, • Know how to get the best out of their team and coordinate action to achieve shift goals, • Partner with the CDC to execute special event menus and deliver a variety of options from social gatherings, plated meals and buffets., • Celebrate team wins and address opportunities, always focusing on creating the best experience possible for the team and our guests · Minimum two (2) years high-volume restaurant experience; high-end casual or fine dining preferred · Must be able to speak & understand English & Spanish · Ability to stand for long periods of time & lift a minimum of 50 pounds · Maintain a current Food Handler's Certification

Job DescriptionYou will be cooking from a menu, however, you will need cooking from scratch skillsYOUR RESPONSIBILITIES MAY INCLUDE: • Assisting in the preparation, cooking, and presentation of meals, • Planning food production to coordinate with meal serving hours, • Ability to cook to order, • Memorize, record, and comprehend menu items, abbreviations, plate appearance, and portions, • Follow standard recipes and special diet orders, • Able to perform and handle high-end scratch cooking, • Monitor stock, keep track of inventory and place orders when necessary, • Operate and clean standard kitchen equipment, utensils, and appliances safely and efficiently, • Adhere to all sanitation and food production codes, • Set up workstations with all needed ingredients and cooking equipment, • Prepare ingredients to use in cooking (chopping and peeling vegetables, cutting meat, etc.), • Ensure great presentation by dressing dishes before they are served, • Store food and other items are stored properly, checking the quality of ingredientsYOUR QUALIFICATIONS INCLUDE:, • At least 2 years previous experience in Entrée' Cooking or Sous Chef in a fast-paced environment, • Detail-oriented to accommodate special diet requests, • Knowledge of and adherence to food safety and sanitation practicesREQUIREMENTS:, • Clean, friendly, and professional appearance, • Positive attitude and strong work ethic, • Team player who will work well with others, • Ability to thrive in a fast-paced environment, • Excellent communication and customer service skills, • Responsible & dependable, with reliable transportation

Job DescriptionLe Petit Chef Sous Chef (Hourly) The Emily Morgan Hotel – a DoubleTree by Hilton Downtown San Antonio, TX About the Hotel & Experience Located directly across from the historic Alamo in downtown San Antonio, The Emily Morgan Hotel – a DoubleTree by Hilton is a distinctive historic hotel known for elevated hospitality and memorable dining experiences. We are proud to introduce Le Petit Chef, an immersive and interactive dining concept that blends culinary precision, entertainment, and technology. Le Petit Chef is Fun Dining executed at a high level—requiring strong leadership, flawless execution, and tight coordination between kitchen, service, and show timing. Position Summary The Le Petit Chef Sous Chef (Hourly) is responsible for leading all kitchen execution related to the Le Petit Chef experience. This role oversees line cooks and kitchen support staff, ensures consistent food quality and timing, and maintains high standards of cleanliness, safety, and teamwork. The Sous Chef serves as the on-site kitchen leader during Le Petit Chef services and is accountable for preparation, execution, and post-service follow-up. This position requires proven leadership, strong communication skills, and the ability to perform under pressure in a show-driven environment. This is a part-time hourly leadership role with consistent scheduling Friday through Sunday. Pay: Up to $23/hour based on experience. Leadership & Culinary Responsibilities (include but are not limited to): • Lead and supervise all kitchen operations for Le Petit Chef services., • Ensure all menu items are prepared and executed according to approved recipes, plating standards, and show timing., • Coordinate and assign duties to line cooks to ensure smooth, efficient service., • Set expectations for station readiness, and cleanliness prior to service., • Act as the primary kitchen point of contact during Le Petit Chef services., • Maintain consistent communication with Front of House leadership to align service pacing with the show., • Train, coach, and mentor line cooks to standard performance levels., • Monitor food quality, portion control, presentation, and ticket times throughout service., • Ensure proper storage, labeling, rotation, and inventory control of all food products., • Enforce food safety, sanitation, health, and fire safety standards at all times., • Address and resolve operational or equipment issues promptly., • Communicate guest feedback, concerns, or trends to the Executive Chef or Chef on duty., • Oversee opening and closing kitchen procedures related to Le Petit Chef., • Assist with staff meal production as assigned., • Use labor and product responsibly, minimizing waste and controlling costs., • Proven leadership experience in a professional kitchen environment., • Demonstrated ability to lead, motivate, and hold team members accountable., • Strong execution skills with the ability to manage multiple priorities simultaneously., • Previous Sous Chef, Lead Line Cook, or equivalent supervisory experience preferred., • Excellent communication skills and ability to collaborate cross-functionally., • Ability to remain calm, organized, and decisive in a fast-paced environment., • Strong knowledge of food safety, sanitation, and health inspection standards., • Flexible availability required, including evenings, weekends (Friday–Sunday), and holidays as needed., • Competitive hourly pay up to $23/hour based on experience., • Free employee meal during shifts., • Hilton team member travel discounts worldwide., • Partially paid parking or convenient street parking options., • Positive, supportive, and team-oriented kitchen culture. Equal Opportunity Employer This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.

Job Description • We are hiring immediately for a full time SOUS CHEF position., • Location: Valero - 1 Valero Way, San Antonio, TX 78249 Note: online applications accepted only., • Schedule: Full time schedule. Monday - Friday, 6:00 am - 4:00 pm. More details upon interview., • Fixed Pay Rate: $23.00 per hour. We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1529122. The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: Application Deadline: applications are accepted ongoing until all openings are filled for this position. If an applicant is declined due to the position being filled, they may still be considered for future opportunities and are always welcome to reapply. Diversity of thought and inclusion for all is what drives our success - we invite you to start your journey with us today! Eurest is recognized worldwide for standards of service and excellence within the foodservice industry. Embracing an ownership mindset, Eurest leverages global resources, promotes a local presence and enriches the communities we serve. The Eurest Promise, “connect with people, inspire through food, create solutions, and live our promise,” is exemplified throughout our organization. Eurest is proud to serve the world’s most respected successful corporations, including many of the Fortune 500. Job Summary Summary: Helps Executive Chef prepare and cook foods. Coordinates activities of cooks and other food-service associates. Assumes responsibility for kitchen and food-service associates in the absence of Executive Chef. Essential Duties and Responsibilities: • Cooks and prepares food following approved recipes and production standards. Ensures all deadlines are met based on production orders., • Supervises hourly food service associates. Includes interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action, as appropriate., • Stores food in designated areas following all corporate, state and federal food safety and sanitation procedures., • Ensures proper food handling, presentation, portion control and maintenance of appropriate serving temperatures., • Maintains sanitation of equipment, supplies and utensils. Cleans workstation thoroughly before leaving area. Keeps display equipment clean and free of debris during meal service to comply with all sanitation, safety, production and merchandising requirements., • Interacts with customers to resolve complaints in a friendly, service-oriented manner. Relays relevant information directly to supervisor., • Demonstrates complete understanding of daily menu items and accurately explains them to associates and customers., • Keeps up with peak production and service hours., • Monitors inventory and deliveries of product and supplies. Tracks product production, consumption and waste. Informs supervisor when supplies or product are low. Full-time and part-time positions offer the following benefits to associates: Retirement Plan, Associate Shopping Program, Health and Wellness Programs, Discount Marketplace, Identity Theft Protection, Pet Insurance, Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program Full-time positions also offer the following benefits to associates: Medical, Dental, Vision, Life Insurance/AD, Disability Insurance, Commuter Benefits, Employee Assistance Program, Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. About Compass Group: Achieving leadership in the foodservice industry Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Certain positions may require Florida Level 2 background screening. Details: Applications are accepted on an ongoing basis. Eurest maintains a drug-free workplace. Req ID: 1529122 [[req_classification]]

Job Description Casual and Upscale Casual Restaurant Managers and Chefs wanted for Growing Restaurant Group located in the Houston, TX region. The right candidates need to possess a strong passion for customer service, be personable, upbeat, and have a genuine love for the hospitality business. Experience: • 3 years minimum Manager or Sous Chef experience, • Strong leadership qualities and a can do attitude!, • Adept knowledge of P and L's, budgeting, ordering, inventory, training, etc..., • Servant leader mentality - likes to work in busy operations, • 3-5$ million in annual revenue, • Competitive salary 60-80k$, • Medical, dental, paid time off, bonus, • Growth opportunities, • 401kCompany DescriptionHospitality Pro Search has been in business for over 25 years and is a leading executive search firm dedicated exclusively to the hospitality industry. With a global reach, we specialize in placing top-tier management talent in restaurants, hotels, resorts, entertainment venues, and private clubs. From department heads to executive-level leadership, we recruit across all management levels, connecting our clients with exceptional professionals who drive results and elevate guest experiences. Apply directly online at hprosearch.com or send us your resume to take the next step in your hospitality career.Hospitality Pro Search has been in business for over 25 years and is a leading executive search firm dedicated exclusively to the hospitality industry. With a global reach, we specialize in placing top-tier management talent in restaurants, hotels, resorts, entertainment venues, and private clubs. From department heads to executive-level leadership, we recruit across all management levels, connecting our clients with exceptional professionals who drive results and elevate guest experiences. Apply directly online at hprosearch.com or send us your resume to take the next step in your hospitality career.

The Executive Sous Chef plays a critical role in execution, coaching, and consistency across all kitchen functions. Step in to lead the kitchen in the Executive Chef’s absence. This role partners closely with the Executive Chef and hospitality leadership to deliver high‑quality, resident‑focus

Sous Chef plays a crucial role in the culinary department by overseeing kitchen inventory, focusing on food preparation set up.

Join Our Team as a Line Cook and Pantry at Boudro's Restaurant! Boudro's Restaurant seeks a full time Line Cook and Pantry to join our team on the San Antonio River Walk.Be part of a dynamic team at this iconic Texas bistro.Top Responsibilities: Prepare and cook dishes to restaurant standards Assist

Cracker Barrel - - Responsibilities: Wash pots, pans, dishes and utensils to ensure cleanliness; Keep kitchen organized and sanitation standards; Assist with basic food prep as needed.

The Melting Pot - 14855 Blanco Rd, Ste 110 - [Busser / Kitchen Staff / FT & flexible PT schedules available] - As a Dishwasher @ The Melting Pot, you'll: Perform dish machine set-up and maintenance; Use proper pre-soaking procedures, cleaning fondue pots, cleaning fondue forks, and following proper

White Lodging - - Responsibilities: Sweep, mop floors, wash worktables, and clean walls of refrigerators and other assigned equipment using designated chemicals; Ensure that the floor and work surfaces are kept free of trash, water, etc.Scrape food from dirty dishes, pots, and pans and wash by hand

BJ's Restaurant & Brewhouse - - Responsibilities: Wash, clean, and store dishes, pots, pans, cooking equipment, utensils, and containers; Keep the dish room, station, and equipment clean and organized; Set up the dish machine and inspect and test sanitizer for proper temperature or chemical mix; De

White Lodging - - Responsibilities: Sweep, mop floors, wash worktables, and clean walls of refrigerators and other assigned equipment using designated chemicals.Scrape food from dirty dishes, pots, and pans and wash by hand or in the dishwasher.Sort silverware before cleaning and properly load and

Compass Group - - Responsibilities: Maintains dishes, pots, pans, trays, kitchen, work areas, equipment and utensils in orderly and sanitary condition; Scrapes and rinses food from dirty dishes and washes them by hand or places them in racks or on conveyor to dishwashing machine depending on assign

Chilis - 8502 Broadway Street - Responsibilities: Wash and clean tableware, pots, pans, and cooking equipment; Keep dish room and equipment clean and organized; Work quickly to keep up with the pace of the restaurant and team; Requires some shifts on weekends and holidays.

Discovery Senior Living - - Responsibilities: Operates dish-washing machine to properly wash and sanitize all dishes, silverware, glasses, utensils, and cooking equipment; Maintains clean, sanitary, clutter free and safe environment in food services areas by sweeping, mopping and pressure washing f